• Brush the gas or charcoal grill grates with oil to prevent salmon from sticking.
• Place rack approximately 4" from heat source and preheat the grill (the fire should be very hot).
• Rub a thin coat of oil on the salmon to prevent sticking.
• Grill salmon, flesh side down, for 5 minutes. At this point you can choose to turn the salmon over or cover with foil. Grill for 2 to 3 additional minutes.
• To check for doneness, cut into the center with a sharp knife. If salmon appears flakey, it is done. Serve immediately.

Place oil into a large, heavy-bottomed pan and heat to medium. Add onions and a pinch of salt. Sauté until soft, about 10-15 minutes.

Add 1/4 cup of hot stock to soften the onions. Let liquid evaporate.

Turn heat up to medium-high and add the rice all at once. Stir to coat the rice with oil. Toast the rice until edges of the grains are translucent, watching that the onions don't burn.

Add garlic and cook 30 seconds.

Deglaze the pan with the wine, stirring the rice until all the wine evaporates.

Add 1 cup hot stock and stir occasionally. Keep liquid at a gentle boil until it's all been absorbed. Add 1 cup hot stock and cook until absorbed. Repeat twice. Start tasting at about 15 minutes for doneness. Once the risotto is cooked to your liking, 15-20 minutes, stir in butter and cheese. Cover and let rest for 1-2 minutes.

NOTE: Just before serving, you can add a bit of hot stock to loosen the consistency, if necessary. Risotto should be creamy. You may not need all the stock.

Brush olive oil over all the asparagus. Sprinkle the garlic over the asparagus and season with salt and pepper. Set on hot grill and grill until done.

The asparagus will turn to a bright green and will be slightly more tender. Do not over cook or it will get get mushy.

• Place chopped lettuce in a 9 x 13-inch pan.
• Layer the vegetables on top of the lettuce.
• Pour ranch dressing on top of vegetables and spread out as evenly as possible.
• Cover with cheese and then bacon; top with croutons.
• Do not toss, leave in layers to serve. Refrigerate to chill before serving.

• Combine flour, shortening, salt, milk, and mix until well blended. Form dough into a ball and then flatten. Roll out dough and put into a 9 inch pie plate.
• Bake at 350°F until crust is golden brown. Remove from the oven and set aside.

• Combine sugar, cornstarch and salt in a sauce pan.
• Beat egg yolks and cold water together and add to the mixture in the saucepan; and then add the lemon juice and butter.
• Pour in the boiling water and bring this mixture to a full boil; boil for one minute.
• Remove from the heat and add the lemon extract; stir to mix well and then pour into the baked pie crust.

• Beat egg whites to a soft peak; and then add the powdered sugar and cream of tartar. Beat until whites form stiff peaks.
• Spread over pie filling and bake at 350°F until meringue is golden brown. It is best to let the pie cool before serving to allow the filling to firm up.

• Cook noodles in boiling water 20 minutes; drain.
• Combine soup, milk, water and cheddar cheese in saucepan. Heat to boiling, stirring frequently.
• Combine the noodles, turkey, peas and carrots in a casserole dish.
• Pour cheese sauce over and mix. Sprinkle with Parmesan cheese.
• Bake uncovered at 375 degrees F for 30-45 minutes.

• Bring the water to a boil in a large saucepan and add the fresh beans. Cover and simmer for about 5 minutes or just until the beans are a crisp-tender. Drain and set aside.
• Melt the butter in the large skillet over medium heat. Saute the garlic in the butter until lightly browned.
• Add the green beans and season with the salt and pepper. Saute for about 1 or 2 minutes or just until the beans are heated all the way through. The beans should be just slightly browned.
• Serve immediately while hot.

• Combine first 3 ingredients together until a soft dough forms; beat vigorously for 30 seconds.
• Drop dough by rounded tablespoonful onto an ungreased baking sheet.
• Bake at 450° F. until golden brown about 8-10 minutes.
• Whisk margarine and garlic powder together, spread over warm biscuits. Makes about 1 & 1/2 dozen.

• Mix ground beef, pineapple juice, and salsa together. Make 6 - 8 burgers as desired.
• Fry or grill the burger; throw on the cheese during the last one or two minutes so that it melts on the burger.
• Put the burger in a bun and enjoy!

• Cut potatoes lengthwise into wedges, leaving peels on; arrange in single layer in shallow pan.
• Combine remaining ingredients and pour over the potato wedges.
• Bake 375 degrees for 45 minutes or until golden brown. Baste 2 times during cooking.

• Line a 9x13 pan with wax paper.
• In a small saucepan, melt half of the chocolate chips and half of the crisco over low heat.
• Pour half into prepared pan.
• In a microwavable bowl, melt caramels, butter and water. Stir in peanuts. Pour over chocolate layer. Refrigerate until set.
• When the peanut layer has set, melt the remaining chocolate chips and crisco. Pour over the top and spread out evenly.

In a small bowl, mix cornstarch, broth, soy sauce and garlic.

Stir-fry beef in nonstick skillet until browned and juices evaporate.

Add onions, peppers and broccoli, if desired. Then add cornstarch mixture. Cook, stirring constantly until mixture boils and thickens.

Serve over cooked rice.

In a medium bowl, mix crab meat, cream cheese, onions, mayonnaise and soy sauce.

Gently place 1 wonton wrapper in each prepared muffin cup, allowing edges of wrappers to extend above the sides of the cups. Fill evenly with crab meat mixture.

Bake for 18-20 minutes or until edges are golden brown and filling is heated through. Serve warm.

Garnish with chopped green onions, if desired.

• Preheat oven to 350 degrees.
• Cook ground beef until no longer pink; drain.
• Cook macaroni according to package directions; drain.
• Place pepperoni in a bowl and cover with water; microwave 1-2 minutes to get rid of the grease. Drain.
• Mix all ingredients together, reserving half of the cheese. Put all into a 9x13 pan.
• Sprinkle rest of cheese on top and bake for 30 minutes. Serve hot.

• Fry bacon until crisp and crumble into pieces.
• Cut broccoli into bite size pieces.
• Cut onion into thin slices.
• Combine broccoli, onion, and bacon in a large bowl for mixing; stir to mix.
• Mix dressing and pour over broccoli mixture; stir until evenly coated.
• Add raisins and sunflower seeds just before serving.

• Mix the mayonnaise, vinegar, and sugar together.
• Stir until smooth.

Cut bread into slices without cutting all the way through.

Mix all ingredients together.

Spread on one side of each slice of bread; wrap in foil and place in oven for 45 minutes.

• Mix shortening, banana and egg.
• Add all other ingredients and then milk.
• Pour into greased 9 x 9 pan or 12 cupcakes.
• Bake at 350 degrees F. for 20 minutes.
• Frost with cream cheese frosting or any vanilla frosting.
• Recipe can be doubled and baked in 9 x 13 pan for 30 minutes.

• Preheat oven to 400 degrees.
• In a large skillet, brown sausage over medium heat. Cook until browned and cooked through, breaking up the meat as it cooks..
• Add onion and mushrooms and cook until soft and translucent, about 5 minutes..
• Add pasta sauce and bring to a simmer, about 2 minutes.
• Remove from heat and transfer sauce to the bottom of a 9x13 baking dish. Top with mozzarella cheese.
• In a medium bowl, whisk together eggs, milk and oil until blended. Add in flour and salt and whisk until well blended.
• Pour mixture over cheese in baking dish. Sprinkle with pepperoni and parmesan. Bake 25 minutes, or until golden brown.
• Let stand for 5 minutes before slicing and serving.

Mix all ingredients with the pasta. Refrigerate serveral hours or overnight.

• Mix the instant pudding and the milk together.
• Crush the Oreos; stir into the pudding.
• Fold in the Cool Whip. Refrigerate until thoroughly chilled prior to serving.

• Preheat oven to 350 degrees F.
• Press the brown sugar in the bottom of a loaf pan and spread the ketchup over the sugar.
• In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
• Bake in preheated oven for 1 hour 15 minutes or until juices are clear.
• Allow to sit for 5 minutes. Drain off some of the fat. Carefully flip onto a platter and enjoy.

This dish can be made ahead and refrigerated for 2-3 days before baking. Recipe doubles easily for more servings.

Spread mixture in a 1 1/2 to 2 quart ovenproof casserole dish. Bake at 350° F for 25 minutes.

Top with remaining onions. Bake 5 minutes more.

NOTE: You may substitute 18 ounces frozen cut green beans, thawed and drained.

• Mix cracker crumbs, butter or margarine and sugar together in a medium mixing bowl.
• Reserve 1/4 cup for the topping. Spread the rest in a 9x13 pan and pat it down into the bottom and slightly up the sides.
• In a large bowl, mix together the whipped topping, sweetened condensed milk, orange juice and drained oranges.
• Spoon this over the crust.
• Sprinkle with the reserved crumbs on the top.
• Garnish with slices of mandarine orange and mint leaves if desired.